Aspergillis niger

For comparison, several specific usage rates for industrially important bacteria and fungi are given. These range from 3.0 (Aspergillis niger) to 10.8 mmol gd, h 1 (Escherichia colt) [24]. 

Isol. from Baptisa spp., Bolusanthus speciosus, Cytisus scoparius, Lathyrus spp. and Thermopsis spp. (Leguminosae, Papilionoideae). Also prod, by microorganisms Aspergillis niger, Fusarium, Stemphylium and Streptomyces spp. Pale-yellow cryst. (AcOH). Mp 212°. All isolations of isoflavonoids from microorganisms are considered doubtful. 

Lankacldin A Lankacldinol A Lankacidin C Streptomyces rochei, Aspergillus niger Aspergillys sojae Trametes sanguinea... 

Penicillium vulpinum (Cook Massee) Seifert Samson strains. Microbiology 69, 45 48. Kusters van Someren, M.A., Samson, R.A., and Visser, J. 1991. The use of RFLP analysis in classification of the black Aspergilli Reinterpretation of Aspergillus niger aggregate. Curr. 

Glucose oxidase is produced by a number of Aspergilli and Penicillia (A. niger and P. notatum). It catalyzes the following reaction ... 

Other black Aspergilli of common occurrence in foods are A. japonicus, distinguished by microscopic appearance (only phialides are produced), and A. tubingensis, distinguished from A. niger by molecular methods. Neither of these species makes ochratoxin A (Samson et al., 2004). 

Aspergillus carbonarius, A. niger ar d A. japonicus occur together in foods and superficially look similar, so many surveys of Aspergilli in foods have not differentiated these three species, calling all black Aspergilli A. niger. 

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